The Kitchen Garden is a herb garden on the kitchen deck at the theater boat MS Innvik. The garden is constructed from recycled wood and sackcloth.Some plants are gifts from friends, most have been propagated and grown by us. The garden is organic, no pesticides have been used. Every compartment has amix of compost and organic fertilizer to suit the plants growing in it.
Plants, like humans, travel to places far from their origin. The epazote was imported as seeds from the US by us this spring. The yerba buena,originally grown in Havana, Cuba survives and thrives through six Norwegian winters.The oregano, bergmynte might have been brought to the Oslo fjord area by monks 800 years ago.
Bergmynte (origanum
vulgare) used with
tomato, meat and fish
works against flu,
stomach problems,
asthma and melancholia
since medieval times
Kamille, Chamomile
(Anthemis nobilis)
is much used as a tea
to induce sleep, for
relaxation and to
freshen the colour
of blonde hair.
Timian, thyme
(thymus vulgaris)
Culinary: Meat, fish,
beans,mushrooms,
Health:Antiseptic oil
(thymol),tea for coughing
and after child birth
Yerba Buena,
(Mentha nemorosa) is
an important ingredient
in the famous cocktail
Mojito. A local Cuban
herb,it has proved
to be hardy
in Nordic climates
Hellig basilikum
Holy basil(ocimum
tenuiflorum ‘Tulsi Red’)
In ayurvedic medicine it
is used to counter stress,
against diabetes and also
in cancer treatment

Epazote
(Dysphania Ambrosioides)
Culinary herb used in
Mexican food.Prevents
flatulen and is used in cures for asthma and hysteria

Solsikke,Sunflower
(Helianthus annuus
Velvet Queen) The seeds
are nutritious snacks
internationally,also used
for baking, cooking oil
and to feed birds.
Salvie, Sage
(Salvia Officinalis)
Culinary use with fat food
and pasta. Tea of salvia is
good for a wide range of
conditions from
indigestion to depression
Thai basil (Ocimum
basilicum Siam Queen)
Culinary herb in thai
and other Asian food
Ingefærmynte
(Mentha x gentilis
‘Variegata’) is used in
salads, dressings,
teas, dessert and
cakes. Important
in Middle-Eastern
cuisine
Spearmint (Mentha
spicata) Used in Indian
cuisine with lamb, as
Morroccan mint tea
and in sauces and jellies.
Spearmint might also
effect fungus
infections.
Basilikum (Ocimum
basilicum) Used in
Meditteranen cuisine,
i.e. pesto, in salads
and dried in tomato
sauce
Gressløk, Chives
(Allium shoenoprasum)
could trouble the
brain and disturb the
eyes if eaten raw in
large quantities.
Delicious with eggs.
Rosmarin, Rosemary
(Rosmarinus officinalis)
Frequently used in
Medittereanian cooking
and as tea. It is thought
to protect the brain from
free radicals and can be
used as hairwash.
Estragon,Tarragon
(Artemisia dracunculus) is
used in French cuisine
to flavour vinegear
and Bearnaise sauce, also
to season chicken,eggs
vegetables and fish.
Borago
(Borago officinalis)
The flowers are used in salads, cakes and drinks. They smell and taste of cucumber.Tea from leaves relieves colds,bronchitis and pneumonia.
Red bor kale
(Brassica oleracea)
Vegetable used all
over the world
known effects
against hangover
and general
loss of strength
Sitronmelisse
(Melissa officinalis) is
used in salads and
desserts and with fish.
Taken as tea it relieves
anxiety symptoms and
has a relaxing effect
Chubritza
(Satureia hortensis)
Culinary herb from
Bulgaria, famous for
everything,.also popular on bread and butter
Gift from Venke

Ananas-salvie (Salvia elegans)
In traditional Mexican
medicine, tea from the leaves are used to treat anxiety and as a relaxing remedy in general.

Persille, parsley (Petroselinum) is crucial in European and Middle Eastern cuisine in salads and with meat and fish. It is known to be a very good source of iron.